Welcome to The Inspired Plate's, June edition of our food photography challenge! This month.. and just in time for the heat of summer, we celebrate with Frozen Desserts. I think I can safely say this was a favorite! Everything came together without stress and time constraints, and, I even had my mom's drawer of beautiful serviettes to chose the perfect color napkin to go with the berry colored palette. Thanks Mom!! :)
This is the most simple of desserts! A gluten free tart, strawberry ice cream and fresh berries with a frosty dash of powdered sugar. Pretty and tasty! The gluten free crust is an almond shortbread crust recipe that I have used many times and absolutely LOVE! It makes for a great afternoon tea cookie too. :)
Gluten Free Tart with Strawberry Ice Cream and Fresh Berries
Ingredients
Gluten Free Almond Shortbread Crust
1.5 Quarts Strawberry Ice Cream
2 Pints 2 varieties of Fresh Berries (cleaned and dried)
Powdered Sugar for dusting top
Tart Pan
Gluten Free Almond Shortbread Crust
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1/2 tsp. pure vanilla extract
2/3 cup fine almond flour (meal)
1/3 cup “gluten free” *all purpose flour
2 tablespoons cornstarch
1/8 teaspoon salt
For Shortbread Crust
Pre-Heat the oven to 300 degrees. Pulse almond flour with sugar in a food processor, add cornstarch, gluten free flour and salt. Pulse till well combined. Add butter and vanilla, mix just enough for the dough to start gathering together. Lightly butter the bottom of a tart pan or a cheesecake pan and up the sides a quarter of an inch. Press the shortbread mixture on the bottom. Pierce with a fork. Bake the crust in the pre-heated oven for 25 to 30 minutes. (till golden)
Directions
Have ice cream ready at a soft stage but not melted. When tart shell is cool, fill with ice cream, blending with swirls. Put back in freezer for 20 minutes. When ice cream is firm, take out of freezer and top with fresh fruit and dust with powdered sugar. It's ready and yummy to enjoy at this point!
I've missed my TIP girls these past few months! I had been so busy that I really haven't been able to participate in the challenges. I'm so glad to be sharing this month and I can't wait to see all the frozen dessert photos! With fourth of July coming up.. I'm sure I'll have plenty ideas for an extravaganza sweet!
Please now visit my friend Sabrina Wong, Perth Food Photography! This girl is my favorite gal down under and talented!!!!! Oh my! She is also a med student and still finds time to travel the world and shoot beautiful photography! After visiting her.. make your way through the circle to see the rest of The Inspired Plate!
